Imagine a group of bacteria teaming up like a gang, creating a fortress around them. This is essentially what bacterial biofilms are – a tough, sticky barrier that makes them incredibly difficult to defeat. They form on medical devices, water pipes, kitchen surfaces, and even in our bodies, leading to persistent infections and contamination. In the food industry, bacterial biofilms formed on food and non-food contact surfaces are associated with many foodborne outbreaks.
Once attached to surfaces, biofilms can remain for long periods, ranging from days to years. A recent scientific study indicated that Listeria monocytogenes biofilms persisted for 17 years on contact surfaces in a seafood processing environment (see below for further reading). Although this formidable microbial community is resistant to chemical, physical, or biological treatments, there are proven ways to deal with them.
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